Chicken and Salad Wraps An easy and delicious meal, this recipe can easily be multiplied to feed a crowd. Marinating the chicken keeps it juicy on the grill, which can be difficult with boneless/skinless breasts. The lettuce can be tossed with the creamy salad dressing of your choice, we use a low-fat version of our Creamy Peppercorn Dressing. 4 split chicken breasts (a 1 lb. package) 2 TB. GREEK SEASONING 2 TB. water 1 fresh lemon (or 2 TB. lemon juice) 1 TB. prepared Dijon mustard 1 TB. honey 1/4 Cup vegetable oil 1 head romaine/iceberg lettuce (about 1 lb.) 1 Cup Creamy Salad Dressing 1-2 TB. CREAMY PEPPERCORN DRESSING 1 TB. water 1/2 Cup sour cream 1/2 Cup light (low-fat) mayonnaise 2 tsp. balsamic or red wine vinegar 1 tsp. honey 6 large flour tortillas

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